Nothing says summer like watermelon. Except for tomatoes.
This Caesar salad has replaced the much-loved Quinoa, Tempeh, and Avocado Bowl around here as our work-night go-to dinner. It’s easy, quick, super healthy, filling, and full of protein, healthy fats, and dark leafies (including a good bit of semi-hidden kale).
The croutons here are made with extra-firm tofu, but you are welcome to sub half with 1/2-inch chunks of baguette, or just eat the baguette on the side. The directions work for both, although for super crunchy croutons, start with stale bread or stick them in the toaster oven for a few minutes. Either way, it’s a perfect 1-bowl dinner.
I used to be in love with a Glasgow-made fresh tofu that I got from this little Chinese shop north of The Meadows in Edinburgh. It was the most spectacular tofu I’ve ever tasted – delicious plain – and with an amazing texture when baked: firm and chewy on the outside and so unbelievably creamy in the middle.
I know that tofu doesn’t strike anyone as particularly special. It can be elegant though – just serve with panache. Here, the tofu is marinated in sweet apple cider and salty soy sauce and encrusted with pistachios and lots of black pepper for spiciness. Pops of tangy pomegranate arils, mint, and fruity sumac complete the dish. The texture – creamy tofu, crunchy pistachios, and juicy pomegranate – is as important as the flavors.